Home Cook Recipes 私房菜 - 家鄉客家南乳炸猪肉 (HOME-MADE HAKKA FRIED PORK BELLY)

家鄉客家南乳炸猪肉 (HOME-MADE HAKKA FRIED PORK BELLY)

Ingredients:-
800g pork belly, cut into cube

100g black fungus, wash and soak for 1 hour

500ml oil

100ml water

Marinade

3 pieces fermented bean curd (Nan Yue)

1 egg

3 tablespoons plain flour

1 teaspoon salt

Sauce Mix

4 pieces fermented bean curd (Nan Yue)

3 tablespoons oyster sauce

100ml water

1. Marinade pork belly with fermented bean curd, put into refrigerate for at least 3 hours or over night.

2. Add in egg, mix well and add plain flour into pork belly. Blend well.

3. Heat enough oil in a wok, fried pork belly until golden brown. Put aside.

4. Boil 500ml water, put in black fungus and add in sauce mix.

5. Add in fried pork belly and let in cook for at least 1 hour or until the sauce become thicken. Serve hot.

Cooked on 27 June 2009